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Monday, February 6, 2012

Cran-Cherry Orange Mayo Bread

I absolutely hate mayonnaise. I hate it ions more than I despise bananas. I've hated it since I was zero year old. It made me dislike sandwiches and ordering in groups whereby my order would always end up with mayo warranting thorough rankings to scrape any last suspicious white glob off while I cursed the person who got theirs without, undoubtedly mine.

But lately, I've had a change of heart.

Maybe it was when I confidently and somewhat accidentally shoved a spoonful of mass-produced potato salad in my mouth this summer.

And liked it.

Or maybe it's been the several times I've been guilted in to trying my friends' banana breads (read: they use the same recipe and I DO NOT LIKE BANANA BREAD) which somehow had enchanting elements of tang and a whole new level of luscious moistness I've never tasted in a quick bread before.

and then I heard the whis-whisperings of ..."it's the mayonnaise recipe" ...muahahahahaa

In a small bowl whisk together the zest, juice, egg and mayonnaise (don't be scared!) and add the mixture to the flour-butter mixture.

Stir the batter until just combined.

In a food processor or mixing bowl (if you are down with the chunks) combine cherry jam and cranberries.

Grease a loaf pan and spread half of the batter in the pan.

Pour cran-cherry mixture then spread remaining batter on top.

Bake for 1 hour or until tester comes out clean.

Let cool on rack for 15 minutes.

I absolutely hate mayonnaise. I hate it ions more than I despise bananas. I've hated it since I was zero year old. It made me dislike sandwiches and ordering in groups whereby my order would always end up with mayo warranting thorough rankings to scrape any last suspicious white glob off while I cursed the person who got theirs without, undoubtedly mine.

But lately, I've had a change of heart.

Maybe it was when I confidently and somewhat accidentally shoved a spoonful of mass-produced potato salad in my mouth this summer.

And liked it.

Or maybe it's been the several times I've been guilted in to trying my friends' banana breads (read: they use the same recipe and I DO NOT LIKE BANANA BREAD) which somehow had enchanting elements of tang and a whole new level of luscious moistness I've never tasted in a quick bread before.

and then I heard the whis-whisperings of ..."it's the mayonnaise recipe" ...muahahahahaa

Oh, this is a beauty! I like mayo but not Hellmann's or that other fake stuff. I like the real mayo that the French make with egg yolks and oil, etc. This sounds like a great recipe. I'm going to bookmark it for when I am in a baking mood :)

That is a strange enough combination that it must be tried and tasted before passing judgment. The cook's version of seeing is believing :-). I've used mayo in chocolate cake and it worked nicely. I have to give this a try. Have a great day. Blessings...Mary

Ivy - Exactly... the same ingredients and good sub if you are out of eggs :-)

tasteofbeirut - I totally feel you and I hope you feel this cake.

Helen - I need to try real French mayo...I bet you have the good stuff up there along with your croissants :-) Baking mood? I didn't know there was such a thing because I am 200% always in the baking mood.